@@PizzaRamblings I didn't know using a round bowl was considered cheating. I also mentioned a box which is square. Ooni sells round clear glass preferment bowls.
I got better with stretching after watching Alex French Guy Cooking’s video on the slap and fold technique. He slowed down the video of a Pizzaiolo doing it.
Looked excellent, agree a bit small would reduce the crust thickness diameter wise. Will be purchasing some round tubs but did make it look easier 👍🏻🍕🏴👏
Good effort and great looking dough. It’s so hard to get a high hydration dough perfectly round. I think the secret lies in the slapping/stretching technique you have been working on…..a skill and a half and one that I’m still trying to master 2 years on. They say it take 5-7 years to become a self confessed pizziaolo. I didn’t t believe it a first but I’m beginning to agree that the skills take time to perfect. Great fun learning 👍
It looks easy to watch a pro do it but man it is really not that easy, as it got me every time with the dough not end up being round. I remember in the 80s it was very popular to watch pros toss and spin a dough up in the air but I am not sure if they are still doing it like that. Good work though to get your dough nice and round but the other ring seems too thick don't you think
Thanks for your comment. It takes some practice lol. Yes the ring was too big. Tasty but big. The others were not as bad. Handling dough is had enough without tossing it in the air 😀
I've watched other videos where they reshape the dough into a circle once they remove it from the bowl or box. Your trial pizza looks awesome.
Thanks very much for your feedback. Yes you can do that, but the people I see that do super round ones cheat with a round tub lol.
@@PizzaRamblings I didn't know using a round bowl was considered cheating. I also mentioned a box which is square. Ooni sells round clear glass preferment bowls.
It's not cheating really, just easier. 😂 I've not seen the ooni bowl, shoulds interesting.
That's canotto style if I ever saw it!
Looks great
Thanks very much 👍
I got better with stretching after watching Alex French Guy Cooking’s video on the slap and fold technique. He slowed down the video of a Pizzaiolo doing it.
Found it
ua-cam.com/video/YbkHihvXCPg/v-deo.html
Thanks I'll look for that 👍
Looked excellent, agree a bit small would reduce the crust thickness diameter wise. Will be purchasing some round tubs but did make it look easier 👍🏻🍕🏴👏
Cheers Al, yeah it was small in the centre, but that crust was the DB's. The ones after I managed to get a better bigger center. 👍
Good effort and great looking dough. It’s so hard to get a high hydration dough perfectly round.
I think the secret lies in the slapping/stretching technique you have been working on…..a skill and a half and one that I’m still trying to master 2 years on.
They say it take 5-7 years to become a self confessed pizziaolo. I didn’t t believe it a first but I’m beginning to agree that the skills take time to perfect.
Great fun learning 👍
It's hard to learn on 6 dough balls a week lol. I'm getting there after 3 plus years of it tho. 👍
Looks like a bread bowl which is not a bad thing. Looks delicious
Thanks, to be fair it was next level that crust. Melt in the mouth. Thanks for your nice comment 👍
That is a pizza cannoto ! Looks delicious. How much grams are your dough balls?
@@gonzarb93 yes I know what it is thank you
@@gonzarb93 280g Gonzalo 👍
It looks easy to watch a pro do it but man it is really not that easy, as it got me every time with the dough not end up being round. I remember in the 80s it was very popular to watch pros toss and spin a dough up in the air but I am not sure if they are still doing it like that. Good work though to get your dough nice and round but the other ring seems too thick don't you think
Thanks for your comment. It takes some practice lol. Yes the ring was too big. Tasty but big. The others were not as bad. Handling dough is had enough without tossing it in the air 😀
What semolina do you use.
This is the stuff www.adimaria.co.uk/caputo-semola-di-grano-duro-rimacinata-1kg